Saturday, June 12, 2010

Turn up the heat

It's a known fact, most people do not like vegetables. We've got all sorts of tricks to get our veggie-phobic kids, husbands and friends to eat their vegetables. Like topping them with cheese, covering them in cream sauce and stocking the fridge with commercial beverages like V8 and the newer V8 Splash. And I see nothing wrong with this. I love a gooey, cheesy vegetable gratin as much as the next guy. But I'm not a veggie hater and usually have no problem consuming my "5 a Day". But really, vegetables can be boring. And that's why I like to high-heat, oven roast them. The high temperature helps caramelize their natural sugars and makes them sweet and earthy and a pleasing accompaniment to any meal. Heres what I did the other day. I took: 1 peeled sweet potato, 2 medium size zucchini, 1 medium size yellow (summer) squash, 1 Vidalia onion and 1 red pepper. I cut them all into 1 inch pieces,

then tossed in 4 or 5 peeled garlic cloves and misted the whole shooting match with cooking spray. I sprinkled on some kosher salt and freshly ground black pepper, put the veggies on a cookie sheet prepared with cooking spray, and then popped them into a pre-heated 425 degree oven for 30-40 minutes. Sound easy? It is. Sound time consuming? It's that too. But worth every minute.

I've been roasting my vegetables at higher temps lately and liking the results. I cooked this group in 2 batches and turned each batch over and mixed them around at the halfway cooking point. When they were done I put a tablespoon or two of red wine vinegar (you can use lemon juice if you like) over the colorful mixture, tossed, and served warm. They're perfectly fine at room temperature too. And if you've got left overs, add them to a few ounces of cooked pasta, throw in a few fresh herbs, another splash of vinegar and you've got a fabulous Primavera Salad for lunch the next day.

P.S. Some other vegetables that work well high-heat roasted are: apsaragus, broccoli, cauliflower, eggplant, mushrooms and tomatoes. Give them a try. I think you'll be pleased.

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About Me

It took me 55 years, but I've finally found the love of my life. Cooking. Smart Cooking. A few years ago I left the world of advertising and have since been looking for a replacement for my creative energy. I tried fitness training, but for once my years of wisdom weren't an asset. They were a pain in my shins and rotator cuff. However while I was in that fitness arena I became aware of the importance nourishment and tasty foods play in our lives. But who was eating healthy? Mostly nobody. So I pulled out my recipe books, did some research and began creating dishes that pleased my taste buds as well as my body. And guess what? It wasn't so bad afterall. Yeah, I cook at high temps instead of deep frying. I bake with whole grains and made the switch from milk chocolate to dark. Big sacrifices? No. Delicious recipes? Yes! And that was the beginning of my love affair with smart cooking. As a result of this passion, I became a finalist in a Cooking Light recipe cookoff/contest and have qualified and participated in the 2012 and 2013 World Food Championships in Las Vegas. Join me in the kitchen. We'll test recipes, try new techniques, and give our healthy appetites their just desserts.